I've found a big variation between Long Jings, and from a limited number of samples (somewhere between half a dozen and a dozen now) I've also found a huge variation. And the ones I liked best were not necessarily the 'best' versions from each retailer: I prefer a lighter, sweeter, more delicate version with less nutty or toasted flavor, and I have the impression that the most highly prized (and priced) versions are prized in part for something about the roasted/nutty flavor that actually puts me off.

Thank you for the comment! The light, sweet one I have from Teaspring, 2013 Emperor Long Jing, is actually their most expensive one. The bolder vegetal one I have from Teegschwendner (one would have to ask them what year/season their teas are from) is around 4.5 times cheaper…

I say go for it. They're quite good. I would call the 2012 Shi Feng fresh and nutty, but I don't associate an overwhelming vegetal taste with it. I know everyone's taste buds are different. I haven't tried the 2013 Long Jings.

I am not an expert, but usually the more roasted LJ's are lower quality for one reason or another. Sometimes the roasting is to cover up a flaw in production or just not produced well. They can however be quite pleasant, even nutty.

O-cha Gyokuro from about 2001.This has been sitting in the freezer for 12 years. I opened it then and brewed once or twice.I figured it was time to give it a try again.I followed standard parameters, raising the temps a bit more at the end.

I'm still ordering teas I've never had, so I think the other Long Jings will come later, though I wonder now what its wide variance in taste means for generally trying out a »new« tea and deciding whether one likes it. I guess it's a hit-or-miss thing.

The only Japanese green I have at home is O-Cha Sencha Karigane Musashi. It's sister tea, the Otsuusan, tastes great to me regardless of what pot I use. This Karigane is proving more difficult to get right, but was greatly improved by brewing in my Seong-Il Kyusu.

2013 spring long mei of Zhenyuan from YS. Very interesting, trying to get a handle on this one. The nose on the lid has guar gum and lychee water, the soup is yellowish green and there is heavy astringency but decent aftertaste reminiscent of the lids aroma. Is the tea asking me to back off on temp? We'll see. I like to be flirted with like this.

Edit: that was indeed the case, lower temp and the astringency is gone.